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Preheat oven to 350 Line a baking sheet with parchment paper.
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In a large bowl, beat the butter and sugar with a hand mixer on medium until they have become light and fluffy; about 2 minutes. Add the egg and vanilla to the bowl and beat until just combined.
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In another bowl, whisk the flour, baking soda, baking powder, and salt.
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Carefully, a little at a time, add the dry ingredients to the butter mixture and beat on low between each addition until combined.
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Lay the white chocolate and dark chocolate on a cutting board and chop them up with a knife into small chunks. Add each to the cookie dough and fold them in.
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Sprinkle ½ teaspoon of the pink peppercorns into the bowl and fold them in.
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Scoop the dough into a golf ball sized ball and place each onto the baking sheet about 2-3 inches apart.
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Place the cookies in the oven to bake for 12-14 minutes, or until they start to turn golden brown.
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Remove the cookies from the oven and sprinkle the remaining peppercorns on top before allowing them to cool about 5 minutes before transferring them to a rack or board to cool completely.